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Caesar Salad Dressing

  • Anchovy Fillet, mashed 30.0 g
  • Garlic, paste 30.0 g
  • Milk 50.0 ml
  • Black Pepper 1.0 g
  • Parmesan Cheese, grated 15.0 g
  • Honey 10.0 ml
  • Worcestershire Sauce 10.0 ml
  • Lemon Juice 15.0 ml
  • Dijon Mustard 10.0 ml

Chicken Inasal

  • Chicken Leg Quarter, boneless fillet 1.2 kg
  • Sukang Tuba 45.0 ml
  • Ginger, minced 30.0 g
  • Lemongrass, minced 45.0 g
  • White Sugar 30.0 g
  • Atsuete Oil, seasoned with Knorr Rostip Chicken Seasoning Powder 60.0 ml

Caesar Salad Assembly

  • Romaine Lettuce, picked 50.0 g
  • Iceberg Lettuce, picked 50.0 g
  • Red Oak Lettuce, picked 50.0 g
  • Tomatoes, deseeded and diced 20.0 g
  • Caesar Salad Dressing, see recipe 60.0 ml
  • Bacon Bits, pre-cook 10.0 g
  • Croutons, pre-cook 20.0 g
  • Cooked Chicken Inasal, see recipe 100.0 g
  • Parmesan Cheese, grated 2.0 g
  • Spring Onions, finely sliced 2.0 g
  1. Caesar Salad Dressing

    15 minutes
    1. Make a dressing by whisking all ingredients together.
    2. Adjust seasoning with salt and pepper.
    3. Set aside in the chiller until ready to use.
  2. Chicken Inasal

    150 minutes
    1. Make a marinade by mixing Knorr Liquid Seasoning, Knorr Lime Powder, sukang tuba, ginger, lemongrass, and sugar.
    2. Marinate the chicken legs for 2 to 4 hours for best results.
    3. Grill the chicken until fully cooked (10-15 minutes), basting occasionally with atsuete oil.
  3. Caesar Salad Assembly

    10 minutes
    1. In a large bowl toss the lettuce, tomatoes, and salad dressing.
    2. Transfer to a serving dish and sprinkle parmesan cheese and croutons on top.
    3. Arrange the chicken inasal and sprinkle with more cheese and bacon bits.
    4. Garnish with spring onions and freshly cracked black pepper.